'gimme both' pumpkin-pecan pie w/bourbon whipped cream
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pie Crust (9 Inch); unbaked | |
| ¾ | cup | Canned Pumpkin |
| ½ | cup | Granulated Sugar |
| 1 | Egg | |
| 3 | tablespoons | Sour Cream |
| ¼ | teaspoon | Ground Ginger |
| ½ | teaspoon | Ground Cinnamon |
| ⅛ | teaspoon | Ground Cloves |
| ⅛ | teaspoon | Ground Nutmeg |
| ¼ | teaspoon | Salt |
| ½ | cup | Dark Brown Sugar; packed |
| ¾ | cup | Dark Corn Syrup |
| 2 | Eggs | |
| 1 | tablespoon | Butter; melted |
| 1 | teaspoon | Vanilla |
| 1 | cup | Pecans; halves or pieces |
| 1 | cup | Whipping Cream |
| 3 | tablespoons | Sour Cream |
| 3 | tablespoons | Light Brown Sugar |
| 1 | tablespoon | Bourbon |
Directions
PUMPKIN LAYER
PECAN LAYER
BOURBON WHIPPED CREAM
FOR PUMPKIN LAYER:
In med. bowl, whisk together pumpkin, granulated sugar, egg, cour cream, ginger, cinnamon, cloves, nutmeg and salt. Set aside.
FOR PECAN LAYER:
In separate bowl combine brown sugar, corn syrup, eggs, butter and vanilla and mix until smooth. Stir in pecans.
TO ASSEMBLE:
Spoon pumpkin mixture into unbaked pie shell, smoothing top. Then very carefully spoon pecan layer over top, being careful to keep layers separate.
Bake at 425° for 15 minutes, then reduce oven to 350° and bake pie 25 to 30 minutes longer or until filling is slightly puffy and pecan layer is just set. Cool on wire rack.
FOR THE BURBON WHIPPED CREAM: In large bowl whip cream, sour cream and brown sugar until lightly whipped.
Stir in bourbon.
Palm Beach Post Food Section 3/12/98 billspa@...
Posted to MC-Recipe Digest by Bill Spalding <billspa@...> on Mar 15, 1998